Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 large garlic cloves, diced
- ¼ teaspoon red chili flakes
- ½ lb (225 g) potatoes, peeled and cut into 1-inch cubes
- 1 lb (450 g) broccoli, cut into florets
- 6 cups low-sodium vegetable stock (or water)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Pasta and Cheese
- 100 g ditalini (or another small pasta)
- 5 oz (150 g) feta cheese, crumbled plus extra to serve
Garnish
- A handful of fresh parsley, roughly chopped
Instructions
- Sauté Aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Add Garlic and Chili: Stir in the diced garlic and red chili flakes, continuing to cook for another minute to release their flavors.
- Simmer Vegetables: Add the cubed potatoes, broccoli florets, vegetable stock, salt, and black pepper. Stir to combine, then bring the mixture to a boil. Lower the heat, cover, and let it simmer gently for 25 minutes until the vegetables are tender.
- Blend Soup: Turn off the heat and use a hand blender to partially blend the soup, leaving some broccoli and potato pieces intact for texture and a creamy consistency.
- Cook Pasta: Return the pot to a gentle simmer and add the ditalini pasta. Cook uncovered for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is al dente.
- Finish Soup: Once the pasta is cooked, turn off the heat and stir in the crumbled feta cheese and chopped fresh parsley. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and top with extra crumbled feta and a sprinkle of red chili flakes if desired. Serve hot.
Notes
- For a creamier version, use a blender to puree half or all of the soup instead of a hand blender.
- Low-sodium vegetable stock is recommended to control the saltiness, especially because feta cheese adds salt.
- Substitute ditalini pasta with other small shapes like orzo or small shells.
- Leftovers can be refrigerated and gently reheated; add a splash of water or stock if soup thickens.
- For a vegan variation, omit feta or use a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
